Eating Well's Pumpkin Pie Crust

Elevate your pie-making game with Eating Well's Pumpkin Pie Crust, a wholesome twist on the classic pastry base that adds a subtle, earthy depth to your favorite desserts. This recipe blends all-purpose and whole-wheat pastry flour for a perfectly balanced texture, while unsweetened pumpkin puree replaces some of the butter, creating a lighter, nutrient-rich crust that’s incredibly tender and flavorful. With only 15 minutes of prep time, this easy-to-make, no-bake dough is perfect for sweet or savory pies, offering a unique autumnal flair that pairs beautifully with any filling. Whether you're crafting a creamy pumpkin pie or a savory quiche, this pumpkin-infused crust ensures your baking creations will be both delectable and memorable.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:0 mins

Total Time:15 mins

Servings: 8

Ingredients

• 1.5 cups all-purpose flour
• 0.5 cups whole-wheat pastry flour
• 0.5 teaspoons salt
• 0.5 cups unsalted butter, cold and cut into small cubes
• 0.333 cups pumpkin puree (unsweetened)
• 2 tablespoons ice water

Directions

Step 1

In a large mixing bowl, whisk together the all-purpose flour, whole-wheat pastry flour, and salt until evenly combined.

Step 2

Add the cold, cubed butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Step 3

Stir in the pumpkin puree with a fork until the mixture starts to come together. If the dough feels dry, gradually add the ice water, one tablespoon at a time, until the dough holds together but is not sticky.

Step 4

Turn the dough out onto a lightly floured surface and gently knead it a couple of times to bring it together. Flatten it into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).

Step 5

When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 5-10 minutes to make it easier to roll out.

Step 6

On a lightly floured surface, roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick. Carefully transfer the dough to a pie dish, pressing it gently into the edges.

Step 7

Trim any excess dough hanging over the edges of the pie dish, leaving about a 1-inch overhang. Fold the overhang under itself and crimp the edges using your fingers or a fork.

Step 8

The crust is now ready to be filled and baked according to your desired pie recipe. If a pre-baked crust is needed, bake the crust at 375°F (190°C) for 15-20 minutes, using pie weights to prevent puffing.

Nutrition Facts

Serving size	(475.1g)

Amount per serving	% Daily Value*
Calories	1746.8

Total Fat 99.2g	0%
Saturated Fat 61.3g	0%
Polyunsaturated Fat g
Cholesterol 258.3mg	0%
Sodium 1203.9mg	0%
Total Carbohydrate 189.2g	0%
Dietary Fiber 13.1g	0%
Total Sugars 3.4g
Protein 28.1g	0%

Vitamin D 58.3IU	0%
Calcium 95.0mg	0%
Iron 11.2mg	0%
Potassium 762.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 6.4%

Carbs: 43.0%